Chinese Beef and Pea Pods

Feeding the Flock

Who: Zion Lutheran Church
Cost: $17 includes shipping
Details: Hard-backed, comb bound
Pages of recipes: 214
Send checks to: Barbara Bretz, 10633 State Route 161, Mascoutah, IL 62258 or call 618-566-8239.

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Chinese Beef and Pea Pods
  1. Cut beef across grain into 1/8 inch slices. Tip: Beef is easier to slice if partially frozen.
  2. *Pound gingerroot and garlic between waxed paper.
  3. Mix 1 T. soy sauce, the gingerroot and garlic; toss with beef. Cover and refrigerate at least 1 hour.
  4. Cook and stir beef in 2 tablespoons oil in 10-inch skillet over medium-high heat until brown.
  5. Stir in 1 c. of broth. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 20 minutes.
  6. Remove beef and broth from skillet.
  7. Rinse pea pods under cold water to separate; drain.
  8. Cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots in 2 tablespoons oil over high heat 2 minutes.
  9. Stir in beef mixture and pea pods. Cover; cook over medium heat 2 minutes.
  10. In a tightly covered container, shake remaining broth, cornstarch, 2 tablespoons soy sauce, salt and sugar.
  11. Gradually stir into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  12. Serve over rice or noodles. Makes 5 servings.
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